okay we’ve all heard about garlic mustard pesto and knotweed pie.. but here’s something new (to me) that I tried :
from this…
Rosa rugosa, considered a noxious weed/invasive in the NE US
the hips, picked.
and the finished result!
(the darker jam is “blubarb”, blueberry/rhubarb. I’d like to try it with knotweed at some point.)
they tasted almost tomato-ey when I first mushed them up, but after a day in the fridge pre-canning they tasted alot sweeter. Normally you should wait until the first frost before picking, but I picked them on the (public) islands off of Stonington, Maine and they looked quite ripe so I didn’t wait.
The recipe (using Pomona pectin so it can be lower in sugar):
5 cups rose hip liquid/pulp
1/4 cup lemon juice
1 to 2.5 cups sugar
5 tsp calcium water (it comes with Pomona pectin)
5 tsp pectin
Combine and process for 10 minutes (at boiling). I used a pressure canner.
Rosehips are a great source of Vitamin C, they have more than oranges
I put this under ‘pests’ since there was no ‘invasives’ tag
I found a recipe for barberry jam, barberry is a HUGE problem in this area. Has anyone tried it?
